Vegetable Carbonara with Peas

Instructions

1. Step 1

   Whisk the eggs with Parmesan and the black pepper until evenly blended.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 gr Black Pepper, 4.0 piece Egg, 80.0 gr Parmesan Cheese

   Cookware: mixing bowl, whisk

2. Step 2

   Bring the water to a boil in a large pot and dissolve 1 ¾ tsp (10 gr) of salt in it.

   Timer: 10 min (fixed)

   Ingredients used: 10.0 gr Fine Salt, 3000.0 ml Water

   Cookware: large pot

3. Step 3

   Heat the olive oil in a large skillet over medium heat. Add the mushrooms and zucchini, then cook until tender and lightly browned.

   Timer: 6 min (fixed)

   Ingredients used: 200.0 gr Mushroom, 30.0 ml Olive Oil, 200.0 gr Zucchini

   Cookware: large skillet

4. Step 4

   Add the garlic, peas, and remaining ⅜ tsp (2 gr) of salt to the skillet. Cook over medium heat until the peas are hot, then reduce the heat to low.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 gr Fine Salt, 8.0 gr Garlic, 150.0 gr Pea

   Cookware: large skillet

5. Step 5

   Add the spaghetti to the boiling water and cook until al dente according to its package timing.

   Timer: 9 min (fixed)

   Ingredients used: 400.0 gr Spaghetti

   Cookware: large pot

6. Step 6

   Reserve about 120 ml of the pasta cooking water, then drain the spaghetti. Add the spaghetti to the vegetables, toss briefly over low heat, and remove the skillet from the heat.

   Timer: 2 min (fixed)

   Cookware: colander, large skillet, tongs

7. Step 7

   Pour the egg mixture over the spaghetti and toss continuously. Return the skillet to low heat and keep tossing until the sauce is glossy and reaches 71°C, adding reserved pasta cooking water a little at a time if needed.

   Timer: 3 min (fixed)

   Cookware: instant-read thermometer, large skillet, tongs

8. Step 8

   Divide the pasta among serving dishes and finish with the remaining 20 gr of Parmesan.

   Timer: 1 min (fixed)

   Ingredients used: 20.0 gr Parmesan Cheese

   Cookware: tongs